Asian Oxtail Borscht Soup Food
ASIAN OXTAIL BORSCHT SOUP
Rich and hearty Asian style oxtail borscht soup. A fabulous tomato-based soup that's packed with flavor and sure to keep you full and satisfied.
Provided by LowCarbingAsian
Categories Soup
Time 2h15m
Number Of Ingredients 17
Steps:
- Gather all the ingredients.
- Sprinkle salt and pepper oxtail and set aside.
- Chop tomatoes, celery, onion, cabbage and set aside.
- In a cast iron pan, heat 1 tbsp olive oil until smoking, sear oxtail on all sides until brown and set aside.
- In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened.
- Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
- After 2 hours add sweetener, white wine vinegar, salt and black pepper. Cover and cook for an additional 30 minutes or longer for desired oxtail tenderness. Serve hot.
Nutrition Facts : Calories 649 kcal, Carbohydrate 6 g, Protein 71 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 249 mg, Sodium 1106 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
KYERA'S HEARTY BEEF BORSCHT
My friend's mom used to make 'garden' soup every Sunday. She would go through her fridge and any unused veggies would be thrown into the soup pot. This is my version; hearty, thick, and chock full of veggies. It is important to add the diced beets at the end to keep the color appealing. My daughter goes crazy for this soup; it is very tasty and filling, best served warm.
Provided by K. Lea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 6h55m
Yield 16
Number Of Ingredients 14
Steps:
- Place oxtail, onions, carrots, cabbage, celery, barley, onion soup mix, dill, cinnamon, bay leaf, and water in a large slow cooker. Cook on low until meat is tender, about 5 hours.
- Remove meat and bones from slow cooker; cool on a plate until easily handled, about 10 minutes. Cut meat into small pieces; return meat to the soup and discard bones. Skim off any fat from soup; remove bay leaf.
- Stir beets and beet greens into soup; cook on low until beets are tender, about 1 hour. Season with salt and pepper; top each bowl with about 1 tablespoon sour cream to serve.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 16 g, Cholesterol 68.8 mg, Fat 11 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 5.1 g, Sodium 333.2 mg, Sugar 5.8 g
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